Green Curry Ribs

Ingredients

(serves 6-8)
For the Curry Paste

• 6 green scud chillies
• 1 long green chilli
• Salt
• 2 tbsp chopped galangal
• 3 stalks lemon grass chopped
• 1 kaffir lime zested
• 8 coriander roots washed and scraped
• 2 in piece fresh turmeric chopped
• 3 shallots chopped
• 6 garlic cloves
• 10 white peppercorns
• 1 tsp coriander seeds roasted and ground
• ½ tsp cumin seeds roasted and ground

For the Ribs

• 2kg beef short ribs
• 60ml Fish sauce
• 1 litre coconut milk
• 500ml chicken stock
• 2 lemon grass stalks
• 8 kaffir lime leaves
• 2 shallots finely sliced
• ¼ bunch coriander leaves roughly chopped
• ½ bunch thai basil, leaves picked
• 1 green chilli sliced
• Fresh lime
• 4-6 tablespoons curry paste
  
  

Method

Combine all the curry paste ingredients in a mortar & pestle or blender and pound or puree. In a large baking dish combine the ribs, 4-6 tablespoons curry paste, coconut milk, chicken stock, fish sauce, lime leaves and lemon grass. Mix well. Cover and bake in the oven at 180 for 3-4 hours until tender and falling off the bone. Place in a serving bowl and top with herbs, chilli, shallot and fresh lime. Serve with steamed rice and a som tum salad.